1 tbsp olive oil
500 g beef mince
420 g sachet fresh tomato, vegetable and lentil soup
250 g packet frozen spinach, thawed
500 g frozen mashed potatoes
500 g fresh cauliflower florets
rocket leaves, to serve
- Heat olive oil in a large non-stick frying pan over high heat. Add mince and cook for 5 min, breaking up lumps with a spoon. Pour over soup and add spinach. Transfer to a 2L shallow baking dish.
- Meanwhile, heat mashed potato and cauliflower florets. Mix together and spoon over the pie. Bake at 200°C (180°C fan forced) for 20 min. Serve with rocket or a mixed salad.